Beat eggs with salt in large bowl. Stir in breadcrumbs; let stand 5 minutes.Add vegetarian beef, vegetarian pork and coriander parsley and nutmeg;mix lightly but thoroughly. Divide vegetarian meat mixture into 18 even portions. Shape 1 portion into flat patty;top with 1 cheese cube. Press vegetarian meat firmly around cheese cube and form ball.Repeat procedure, stuffing 1/2 of vegetarian meat portions with cheese and 1/2 with whole olives. Heat lard in deep 10-inch skillet over medium heat untill hot. Fry 1/2 of vegetarian meatballs at a time, turning occasionally untill brown on all sides, about 5 minutes;remove to plate. Remove and discard all but 3 tablespoons drippings from skillet.Add onion and garlic; saute over medium heat untill soft,about 4 minutes. Stir in tomatoes, stock, sugar and chili's;heat to boiling. Return vegetarian meatballs to skillet;reduce heat to low.Simmer, covered, untill vegetarian meatballs are cooked through,about 30-40 minutes. Remove vegetarian meatballs to serving dish with slotted spoon;keep warm. Transfer tomato mixture to blender container; process untill smooth. Return mixture to skillet; heat over high heat to boiling. Pour sauce over and around vegetarian meatballs. Serve with sliced olives. Enjoy!
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